Condensed milk brownies have a distinctively rich and fudgy texture with a hint of caramel flavor, thanks to the condensed milk! They're incredibly creamy and melt in your mouth with each bite. These dreamy triple chocolate brownies are made from scratch.
They get their deep chocolate flavor from three kinds of chocolate - cocoa powder, chocolate chips, and a chopped chocolate bar! Made with real butter and light brown sugar, these brownies should be on your list of desserts to try! Better than any boxed brownie mix!
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Why You'll Love Them
Condensed milk brownies are the ultimate chocolate indulgence, guaranteed to satisfy your cravings and impress your friends with minimal effort. Once you try them, you'll wonder how you ever lived without them!
- No fancy techniques or complicated instructions.
- A symphony of sweetness and depth.
- Dense, fudgy consistency that melts in your mouth.
More Brownies to Indulge
If you're a brownie fanatic, be sure to check out my other brownie recipes:
What to Serve with Brownies
These brownies are delicious all on their own, but if you want to take them to the next level, here are some suggestions:
- A spoonful of peanut butter (my husband's weakness!)
- A scoop of ice cream next to a warm brownie
- A dollop of whipped cream
- Some fresh fruit such as strawberries or blueberries
- Sprinkle with some chopped nuts; walnut, pecans, or peanuts
- Drizzle with caramel sauce or chocolate sauce
Ingredients You'll Need
Sweetened Condensed Milk - This is the star ingredient that gives the brownies their unique flavor, richness, and fudgy texture.
Flour - All-purpose flour helps hold everything together.
Unsweet Cocoa Powder - one of 3 key ingredients for achieving that rich chocolate taste.
Milk Chocolate Chips - enhances the chocolatey goodness in every bite. They're like little nuggets of joy!
Semi-sweet Chocolate Baking Bar - adds even more chocolate flavor and richness to the brownies.
Granulated Sugar and Brown Sugar - Granulated sugar provides extra sweetness while brown sugar adds a hint of molasses flavor.
Butter - adds moisture, richness, and buttery flavor.
Eggs - Eggs act as a binder and adds to the fudgy texture. For this recipe, they do not need to be room temperature so use them straight out of the fridge!
Vanilla Extract - brings out the flavors of the chocolate.
Powdered Sugar - optional but I like to use it for dusting the cooled brownies.
Ingredient Notes
- Different brands of sweetened condensed milk may vary in taste. For me, I like to use Borden Eagle Brand {affiliate link}. Tip - evaporated milk is different product and will not work for this recipe.
- Self-rising flour will not work for this recipe; be sure to use all-purpose flour.
- If you don't want to use the baking bar, you can use an additional ¼ cup of chocolate chips.
If you love rich, gooey chocolate desserts, don't miss my Mississippi Mud Cake. It's topped with melty marshmallows and warm chocolate icing-pure Southern comfort!
How to Make Condensed Milk Brownies
Here's a quick overview of the instructions. Use the recipe card when you make them.
1. Blend melted butter with sugar, light brown sugar, condensed milk, vanilla extract.
2. Blend in eggs, then stir in the flour, cocoa powder, salt.
3. Fold in chocolate chips and chopped chocolate bar.
4. Pour batter into prepared pan.
5. Bake as directed.
6. If you want, dust the cooled brownies with confectioners sugar!
Tips for Success
Line your baking pan with parchment paper! I love how the whole block of brownies lifts out of the pan so easily!
Use full fat condensed milk and real butter! Makes a huge difference and brings out the best flavor and texture!
When baking them, the toothpick test won't work because the brownies will be very moist and fudgy. Just be sure to follow the baking instructions and they'll turn out great!
How to Store Them
To keep your brownies soft and chewy, store cooled brownies three ways:
On your countertop, in an airtight container, for up to 5 days.
In the refrigerator, in an airtight container, for 1-2 weeks.
In the freezer, slice individually and wrap each brownie tightly in plastic wrap then in foil or place i an airtight container, for up to 2 months (makes for great single-serve brownies!).
Brownie FAQs
Yes you can use an equal amount of oil for the butter, but it will change the flavor and could change the texture of these brownies.
For condensed milk brownies the toothpick test will not work! So be sure to bake them as directed and don't overbake them!
Likely, overmixing the batter is the culprit to a sunken brownie. The easiest way to avoid this is to use a whisk instead of an electric mixer to blend the ingredients. And don't go to town on the batter - whisk only until blended - per the directions in the recipe card.
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Fudgy Condensed Milk Brownies
Equipment
- measuring cup(s)
- measuring spoons
- mixing bowl
- whisk
- 8" x 8" baking pan
Ingredients
- 4 oz butter 1 stick of butter, cut into 4 equal pieces
- ½ cup sugar
- ½ cup light brown sugar (packed)
- 14 oz condensed milk Borden Eagle Brand has the best flavor
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup all purpose flour
- 4 Tablespoons unsweeteded cocoa powder
- ¼ teaspoon salt
- 1 cup milk chocolate chips
- 2 oz semi-sweet chocolate baking bar, chopped I used Baker's Premium Baking Bar 56% cacao
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 350F. Line an 8x8-inch pan with parchment paper, letting the longer edges hang over the sides. Lightly spray with non-stick cooking spray. Set aside.
- In a large microwave safe bowl, add the butter chunks. Cook on high for 30 seconds to melt the butter. If more time is needed, add additional 10-second increments until it's melted but no more than 1 minute. Don't let the butter boil.
- Add the sugar, light brown sugar, condensed milk, and vanilla extract to the melted butter. Stir with a whisk until the mixture is blended (about 1 minute).
- Add the eggs and whisk until the mixture is smooth (about 30 seconds).
- Stir in the flour, cocoa powder, and salt. Whisk until smooth.
- Fold in the chocolate chips and chopped chocolate.
- Pour the batter into the pan and place on the center oven rack. Bake for 30-35 minutes. Edges should be set and slightly crisp, and the middle slightly set (soft but not giggly). The toothpick test won't work because the brownies will be very moist and fudgy.
- Remove the brownies from the oven to cool. Cool completely before slicing. Optional garnish - Once completely cooled, you can dust with powdered sugar for a fancy look.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Unsweetened Sue
Hi. Recipe sounds great but I need clarification.
The ingredients lists 8 tablespoons of butter, which equals one stick, but the recipe states 1/2 stick.
Anne Clark
Hi Sue, thank you for visiting my blog! And thank you for pointing that out; I have fixed the recipe card. It should have been 1/2 cup of butter but for clarity, I changed it to 4 oz). If you make the brownies, I hope you enjoy them! Please let me know what you think about them.
Unsweetened Sue
I meant to say I added an extra 1/4 cup of chocolate chips in place of the chocolate bar.
Unsweetened Sue
I just finished baking and cooling these brownies. They came out chocolatey rich and delicious. I used semi sweet chocolate chips because that's what I have on hand and added the extra 1/2 cup of chips instead of a chocolate bar. The recipe was quick and simple to prepare.
Anne Clark
Thank you so much, Sue! I'm thrilled you liked the brownies! I appreciate your feedback and leaving such a nice comment.